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Recipe by:

Elena SMITH

Quick One-Pot Veggie Mac and Cheese for Cozy Nights

This One-Pot Veggie Mac and Cheese combines gooey cheese and vibrant veggies, perfect for a cozy family dinner.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Calories: 400
Ingredients Equipment Method Notes

Ingredients
  

Group: Ingredients
  • 8 ounces elbow macaroni Whole wheat or gluten-free varieties work well.
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 medium zucchini, diced
  • 1 cup fresh spinach, roughly chopped
  • 4 cups vegetable broth
  • 2 cups shredded sharp cheddar cheese
  • 1 cup shredded mozzarella cheese
  • Salt and pepper, to taste
  • 1 teaspoon smoked paprika

Equipment

  • Large pot

Method
 

  1. In a large pot over medium heat, melt the unsalted butter. Add the finely chopped onion and sauté until soft and translucent, about 4 minutes. Add minced garlic and sauté for an additional minute until fragrant.
  2. Toss in the diced zucchini and continue to sauté, stirring in the chopped spinach until it wilts down.
  3. Add the elbow macaroni and vegetable broth to the pot, bring to a gentle simmer, stirring occasionally until the macaroni is al dente.
  4. Remove from heat and stir in the sharp cheddar and mozzarella cheese. Whisk until the cheese melts into a creamy sauce. Season with salt, pepper, and smoked paprika.
  5. Serve hot, garnished with additional cheese or fresh herbs if desired.

Notes

Cooking this dish reminded me of the joy of improvisation in the kitchen; every vegetable added tells its own story.